Buttermilk Fried Chicken with Gravy Recipe

We raised our own meat and vegetables when I was a girl. This golden chicken always reminds me of Mom and home...there's nothing quite like a crispy piece smothered in creamy gravy. — Vera Reid, Laramie, Wyoming

Directions

Place chicken in a large shallow dish. Pour buttermilk over; cover and refrigerate for 1 hour.

Combine the flour, salt and pepper in a large resealable plastic bag. Drain chicken pieces; add to flour mixture, one at a time, and shake to coat. Shake off excess; let stand on waxed paper for 15 minutes before frying.

Heat 1/8 to 1/4 in. of oil in a large skillet; fry chicken until browned on all sides. Cover and simmer, turning occasionally, for 40-45 minutes, or until juices run clear and chicken is tender. Uncover and cook 5 minutes longer. Remove chicken; drain on paper towels and keep warm.

Drain all but 1/4 cup drippings from skillet; stir in flour until blended. Gradually add milk, then 1-1/2 cups water. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add remaining water if needed. Season with salt and pepper. Serve with chicken.Yield: 6 servings.

Originally published as Buttermilk Fried Chicken with Gravy in Taste of Home
April/May 1994, p37

"I will probably make this again because I love using buttermilk; however, I think it lacked a little flavor. Next time I will try adding some cayenne pepper to the flour mix to make it more flavorful and an egg to the buttermilk to make it stick to the chicken better."